Ingredients
- 1 butternut squash
- Drizzle of rapeseed oil
- Salt and black pepper
- Some grated nutmeg
- Sprig of fresh thyme
- 1 crown of smoked chicken (400g), removed from the bone and diced
- 1 tin of butterbeans, rinsed
- 100g baby spinach
- 150mls cream
- Half tablespoon horseradish sauce
1 Set the oven to 190 degrees.
2 Trim and deseed the squash and cut into 2cm chunks. Put on a deep roasting tray, drizzle with the rapeseed oil making sure all the squash is glistening and coated.
3 Season, then add the nutmeg and thyme, then roast for 25 minutes until the squash is soft and lightly charred.
4 Remove the squash from the oven, then add all the remaining ingredients to the tray. Fold everything together then put back in the oven for a further 5-10 minutes to warm through, then check for seasoning. The spinach shouldn’t be allowed to wilt too much, it needs to stay nice and lively. Serve warm.
